Ingredients:

  • 1.5 lb flank steak
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Low-Sodium Tamari
  • 1 tbsp Worcestershire Sauce
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp coarse black pepper
  • 1 tsp Dijon mustard

Instructions:

  1. Whisk the 1 tsp Dijon mustard, 1/4 cup balsamic vinegar, and 1/4 cup low sodium tamari in a glass bowl. Note: Whisking these first ensures the emulsifier is fully distributed.
  2. Drizzle in the 1/3 cup extra virgin olive oil slowly while whisking. Stop when the mixture looks like a thick, creamy dressing.
  3. Add 1 tbsp Worcestershire, 3 minced garlic cloves, 1 tsp oregano, 0.5 tsp smoked paprika, and 0.5 tsp black pepper.
  4. Place the 1.5 lb flank steak inside a zip top bag.
  5. Pour the marinade over the meat and massage it through the plastic to coat.
  6. Squeeze out all the air and seal tightly; marinate for 30 minutes to 8 hours in the fridge. Don't go over 12 hours or the meat becomes mushy.
  7. Preheat a skillet or grill to high heat (around 200°C) until a drop of water dances and evaporates instantly.
  8. Sear the steak for 4-5 minutes per side until a dark, caramelized crust forms.
  9. Transfer to a board and rest for exactly 5 minutes. Note: This allows juices to redistribute so they don't flood the cutting board.
  10. Slice thinly against the grain for maximum tenderness.